Video
Eggplant Teriyaki Stir Fry with Tofu
Eggplant Teriyaki Stir-Fry with Tofu! Vegan & GlutenFree, this healthy dinner is ready in less than 30 minutes.
Ingredients
Teriyaki Sauce:
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 tbsp. soy sauce
- 2 tsp. grated fresh ginger
- 1 garlic clove, grated
- 1 tsp. miso paste
- 1 tsp. rice wine vinegar
- 1/3 cup water
- 2 tsp. oil of choice, divided
Remaining Ingredients:
- 1 16 oz. package tofu, drained and pressed, sliced into 1” cubes
- 1 pound Japanese eggplant, sliced into 1” slices or cubes
- ¼ cup chopped scallions
- 1 garlic clove, finely chopped
- Cooked rice, for serving
Instructions
- Place ingredients for Teriyaki sauce in a saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes until thick.
- While the sauce is cooking, heat 1 tsp. oil in a large non-stick pan. Add the tofu and stir-fry until golden, about 5 minutes.
- Remove from skillet. Add another tsp. oil and add the eggplant, scallions, garlic and cook for an additional 5-10 minutes until soft. Add the tofu back in along with the teriyaki sauce. Cook for an additional 5 minutes until combined and thick.
- Serve over cooked rice. Garnish with scallions and sesame seeds.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 29gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 269mgPotassium: 373mgFiber: 5gSugar: 20gVitamin A: 90IUVitamin C: 4mgCalcium: 198mgIron: 2mg